Caramel – Plum Compote

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Dessert
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g plums (plums), fresh, alternatively 1 lass plums
  • 100 g suar
  • 0.25 liter ¼ cherry juice
  • 1 teaspoon cinnamon
  • 1 pinch cinnamon
  • 1 packet vanilla sugar
  • 1 tablespoon cornstarch
  • 100 g whipped cream
Caramel – Plum Compote
Caramel – Plum Compote

Instructions

  1. Wash, halve and stone the plums.
  2. Slowly melt sugar in a saucepan over low heat, caramelize until light brown and deglaze with cherry juice while stirring. Add 1 teaspoon of cinnamon and vanilla sugar and simmer for approx. 5 minutes. Add the plums to the stock and stew for 2-3 minutes. Remove with a slotted spoon and set aside.
  3. Mix the starch with a tablespoon of water in a small container until smooth. Bring the stock to the boil, stir in the mixed starches and simmer everything for about 1 minute. Fold in the plums again and then leave to cool.
  4. Whip the cream and 1 pinch of cinnamon until stiff.
  5. Arrange the caramel and plum compote in glasses and add a dollop of cream to each one.
  6. Amarettini go well with this.

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